You currently have no recipes saved.
To add recipes, visit a recipe and click
on the
save
button.

You must
Login
or
Register
to permanently save recipes.
Recipes saved here are available on this computer only. When you log in, these recipes will be saved permanently and will be available from any computer you log in from.

Here, the blogs you should be reading right now with recipes and tips from their creators.

The Blog: For her blog, The Year in Food, Kimberley Hasselbrink photographs her vibrantly colored vegetable- and fruit-focused dishes.

Congratulations on finishing your book. Has it changed your cooking at all? Thanks! It's totally changed my cooking, at least with regard to the recipes that I post on my blog. I don't feel as comfortable now posting something that hasn't been fine-tuned or tweaked first. I felt very comfortable posting recipes that were rougher, more a sketch to be inspired by. But I prefer to cook in a looser, more intuitive way, and I hope to be able to return to that over the next year.

Any big food- or work-related New Year's resolutions? Yes! What has become really clear to me over the past couple of years is how much I love photography and how much it feels like the right fit for me. I'm excited to make 2014 the year that I really dive into photography, and to streamline my career so that it's more of that and less of everything else.

What ingredients are you most excited about right now? Any new obsessions? I'm kind of obsessed with fish sauce. It goes into soups, with any veggie that'll take it (broccoli and brussels sprouts, for instance) and in tofu marinades. I'm always excited by the most fleeting seasonal produce. I'll be pretty sad when satsuma mandarins are gone.

I saw a while back that you asked people for thoughts on what makes a veggie burger hold together best. Have you made any discoveries about veggie burgers since then? There's a black bean burger recipe in my cookbook, and I was trying to work out the kinks in that one. I wanted to use quinoa, but it has little binding power, so I swapped it with short-grain brown rice, which is much more sticky. An egg and some gluten-free bread crumbs brought it all together. And I'm a believer in mixing them by hand, instead of in a food processor, to retain texture.

You're cited as an inspiration and even as a mentor for a lot of bloggers, so I'm sure you have many favorites. What newly discovered blogs are you most excited about right now? Over the past year I haven't really had the time to explore all of the new food blogs popping up. My favorite recent discovery is My Darling Lemon Thyme. I love Ciao Samin because she is not a food blogger but a writer and a chef who sometimes blogs; her perspective is unique. Other than that, I return to my evergreen favorites because they're reliably great: Green Kitchen Stories' amazing recipes, the inspiring recipes and photography at Sprouted Kitchen, and the thoughtfulness of Delightful Crumb, Seven Spoons and Happyolks. I also really love Eat This Poem's unique intersection of poetry and food.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.